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Mustard Potato Salad

Mustard Potato Salad Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 295
Ingredients Method Notes

Ingredients
  

  • 2 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 2 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 3 tbsp white wine vinegar
  • 1 tsp sugar
  • ¼ cup extra-virgin olive oil
  • 1 medium shallot, finely chopped
  • ¼ cup chopped fresh parsley
  • 2 tbsp chopped fresh dill
  • Kosher salt and black pepper

Method
 

  1. Place the potatoes in a large pot, cover with cold salted water, and boil until just fork-tender, 12 to 15 minutes. Drain and let steam dry.
  2. Whisk the Dijon, whole grain mustard, vinegar, and sugar. Slowly drizzle in the olive oil while whisking, then stir in the shallot, salt, and pepper.
  3. Add the warm potatoes to the dressing and toss gently to coat. Let sit for 15 minutes, stirring occasionally.
  4. Fold in the parsley and dill. Adjust seasoning and serve at room temperature or slightly chilled.

Notes

For the best flavor, make this salad a few hours ahead or the night before. The dressing will soak into the potatoes and the flavors will meld.